MARINADE: Pour 8oz. of Rice Road stir-fry sauce into a bowl with 3 cloves of crushed garlic, sprinkle cayenne, garlic powder and Pico De Gallo seasoning to taste. Add cubed tofu and let marinate overnight or to taste.
In a large pot, bring 3 cups of veg. broth and a dash of cayenne to a boil, add 3 cups minute rice, stir, cover and remove from heat. Let set for about 5 min.
In a WOK, add 1/3 cup of veg. broth and marinated tofu and let simmer, stirring carefully and frequently for approx. 3 min. Remove tofu. Add 1/4 cup veg. broth to WOK and add canned chop suey vegetables, water chestnuts and cashews. Stir fry until warm and veggies are still crisp. Sprinkle with a little garlic powder.
On a plate, dish up some rice, cover with stir-fry veggies and tofu. Sprinkle with more cashews if desrired and chow mein noodles.